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| Ingredients: |
2 lbs. Pumpkin - peeled, cleaned, and cut into cubes
1 TBS. vegatable oil
1 oz. bacon (about three strips, diced finely
1 bay leaf
1/4 tsp. black pepper
1/2 tsp. thyme
2 TBS. worcestershire sauce |
2 TBS. tomato paste
1/4 lb. diced carrots (cook separately in a little of the chicken broth
8 c. chicken broth
1/2 c. cream
2 TBS. dry sherry
1 medium onion, diced finely
3 cloves garlic, minced |
| Cooking
Instructions: |
Saute bacon in vegatable oil.
Add onion, pumpkin, thyme, garlic, bay leaf, black pepper, worcester, tomato paste, and 2 cups of chicken broth. Stir, bring to a boil. Cook for about 40 minutes or until pumpkin disintigrates. Add cooked carrots and remaining chicken broth. Remove bay leave. Strain solids into food processor and puree. Be careful not to overblend. Return to pan, reheat gently, add cream and sherry. |
| Serving
Suggestions: |
| I like this best served warm with dill rye bread and butter. |
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